Mango and Chocolate Cake #BakeBrave – We Should Cocoa #33
This month’s We Should Cocoa is being hosted by Shaheen (see my post on Hunky Dorys) and seeing as she is also known as MangoCheeks, it came as no surprise that she chose mango as the special ingredient. I recently made a mango and chocolate combination so I know the two flavours go well together – Mexican chocolate pudding with chilli lime mango slices. The mango mendiants I once made were also very successful.
Now, I adore mangoes, but I do hate preparing them and am often put off buying them because of this. Luckily, I had a tin of mango puree that I bought from an international shop in Plymouth a couple of years ago in order to make mango kulfi. It was well past its sell by date, but I couldn’t see that it was likely to have gone off and luckily it hadn’t.
My initial thought was to make a chocolate and mango ripple ice-cream, which I think could look and taste really good, but our freezer is currently stuffed to the gunnels and I couldn’t squeeze anything else in. I had to think again. OK, how about a chocolate and mango cake?
It’s World Baking Day today where we are all being encouraged to #Bake Brave and bake something that is just outside our comfort zone. There are 100 recipes on the website starting at level “I bake and cross my fingers” and ending at level “I bake therefore I am”. My bake is at #16 and are these violet and rose fairy cakes. I’m not baking one of the 100 on the website, although there are many I find very tempting, but I’m setting my own challenge of #BakeBrave by making up a completely new cake as I need to include mango and I’m hoping it will turn out well.
It seemed a bit too obvious to make a chocolate cake and fill it with mango, so I decided to do it the other way around and have chocolate playing second fiddle to the mango by making a mango cake filled with chocolate. I was really excited at the thought of having a mango flavoured orange coloured sponge. I thought cardamom and coconut would add a little depth and work well with the mango flavour, so I included coconut flour and cardamom sugar to the bake.
So to the chocolate filling. My first thought was to fill the cake with a coconut chocolate ganache to compliment the coconut in the sponge. I was going to do this by whipping coconut cream and melted dark chocolate together. But before I made a start on this, I spotted an opened jar of milk chocolate sauce which really needed to be used up and as I cannot bare waste, I thought I ought to use that instead.
This is how I made
Mango, Cardamom, Coconut Chocolate Cream Cake
- Sieved 200g flour (half wholemeal spelt, half white) into a bowl followed by 25g coconut flour, 1 rounded tsp baking powder and 1/2 tsp bicarbonate of soda.
- Creamed 125g unsalted butter with 125g cardamom sugar until light and fluffy.
- Beat in two large duck eggs (3 hens eggs), one by one.
- Stirred ⅓ of the flour into the egg mixture.
- Stirred 100g mango puree in.
- Repeated this process until all of the flour was used up and 300g mango puree had been used in total.
- Divided the mixture between two 20cm (8″) cake moulds and baked at 180C for 22 minutes.
- Turned out on racks to cool.
- Spread both cakes with a thick layer of chocolate sauce whilst warm so that it would soak into the sponge.
- Left to cool completely.
- Whipped 100ml double cream until peaks formed.
- Sandwiched the two cakes together with the cream and dusted the top with icing sugar.
I have an idea in my head when I start baking of what the finished bake is going to look like. I’m invariably disappointed and usually even more disappointed with my photographs. This cake wasn’t quite what I was expecting, but I did like the marbling effect produced by the chocolate sauce running down the sides and soaking into the sponge. Luckily, the taste doesn’t usually disappoint and this cake was just as good as I imagined it would be: a faint hint of coconut, just the right amount of chocolate so as not to overwhelm and a light but moist sponge with a delicious well balanced mango flavour. It had a beautiful warm orange colour which conjured up the tropics which was something I was also hoping for – an excellent antidote to the very untropical weather we’ve been having recently. I was really pleased with it and myself.
#BakeBrave for World Baking Day today 19th May